Certified Professional Food Safety (CP-FS) |
Exam Questions with Complete Solutions
Latest Update 2026/2027 | Graded A+ | 100%
Correct.
Four phases of bacterial presence in food - CORRECT ANSWER
- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death
Phase
Log phase - CORRECT ANSWER - Most essential phase of
bacterial presence in food due to the fastest increase in
populations
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT
ANSWER - 2 common pathogens associated with shellfish
6 - 7 weeks - CORRECT ANSWER - Incubation period for Hep A
can be up to ___ to ___ weeks
Document retention rationale for shellfish - CORRECT ANSWER
- 6 - 7 week Hep A incubation period is part of this rationale for
,retaining shellstock tags for 90 days beyond the date of harvest.
Batches should not be mixed. Time allows for the presentation of
any Hep Aand gives infor on tracking the location and source of
the outbreak.
Lag phase - CORRECT ANSWER - Time/temp play an important
role in keeping bacteria in this phase (where numbers are less
dangerous and growth is slowed)
Norwalk virus - CORRECT ANSWER - Rarely a pathogen
associated with shellfish
Pathogens found in soil - CORRECT ANSWER - Bacillus cereus,
Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
Upper respiratory tract; also frequently found in pimples, burns,
sores, other skin lesions - CORRECT ANSWER - Location in the
body where Staph is typically found
Cause of Staph foodborne illness - CORRECT ANSWER - Toxins
formed by bacteria and not the live bacteria that cause the illness.
Possible to have the bacteria without toxins. Staph bacteria in the
upper respiratory tract may not cause illness, but bacterial Staph
toxins in the gastro intestinal tract in the same person may cause
illness.
, Foods typically associated with Listeriosis outbreak - CORRECT
ANSWER - Unpasteurized milk and associated milk products (raw
milk cheese); prepared and chilled RTE foods like some soft
cheeses, deli meats, hot dogs, pate; raw veggies (makes sense
given Listeria can be present in soil); pouttry, meat and seafood
Staphylococcus aureus - CORRECT ANSWER - 50 - 70% of
people are carriers of this pathogen
Anaerobic bacteria - CORRECT ANSWER - bacteria that do not
require oxygen to survive
Facultative - CORRECT ANSWER - organism that can survive
with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic
or facultative? - CORRECT ANSWER - Facultative (word means
"to make do")
Most famous anaerobe - CORRECT ANSWER - Clostridium
botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
ROP food - CORRECT ANSWER - Must have one or more
characteristics to assure not likely to support the growth of
Clostridium botulinum
Exam Questions with Complete Solutions
Latest Update 2026/2027 | Graded A+ | 100%
Correct.
Four phases of bacterial presence in food - CORRECT ANSWER
- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death
Phase
Log phase - CORRECT ANSWER - Most essential phase of
bacterial presence in food due to the fastest increase in
populations
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT
ANSWER - 2 common pathogens associated with shellfish
6 - 7 weeks - CORRECT ANSWER - Incubation period for Hep A
can be up to ___ to ___ weeks
Document retention rationale for shellfish - CORRECT ANSWER
- 6 - 7 week Hep A incubation period is part of this rationale for
,retaining shellstock tags for 90 days beyond the date of harvest.
Batches should not be mixed. Time allows for the presentation of
any Hep Aand gives infor on tracking the location and source of
the outbreak.
Lag phase - CORRECT ANSWER - Time/temp play an important
role in keeping bacteria in this phase (where numbers are less
dangerous and growth is slowed)
Norwalk virus - CORRECT ANSWER - Rarely a pathogen
associated with shellfish
Pathogens found in soil - CORRECT ANSWER - Bacillus cereus,
Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
Upper respiratory tract; also frequently found in pimples, burns,
sores, other skin lesions - CORRECT ANSWER - Location in the
body where Staph is typically found
Cause of Staph foodborne illness - CORRECT ANSWER - Toxins
formed by bacteria and not the live bacteria that cause the illness.
Possible to have the bacteria without toxins. Staph bacteria in the
upper respiratory tract may not cause illness, but bacterial Staph
toxins in the gastro intestinal tract in the same person may cause
illness.
, Foods typically associated with Listeriosis outbreak - CORRECT
ANSWER - Unpasteurized milk and associated milk products (raw
milk cheese); prepared and chilled RTE foods like some soft
cheeses, deli meats, hot dogs, pate; raw veggies (makes sense
given Listeria can be present in soil); pouttry, meat and seafood
Staphylococcus aureus - CORRECT ANSWER - 50 - 70% of
people are carriers of this pathogen
Anaerobic bacteria - CORRECT ANSWER - bacteria that do not
require oxygen to survive
Facultative - CORRECT ANSWER - organism that can survive
with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic
or facultative? - CORRECT ANSWER - Facultative (word means
"to make do")
Most famous anaerobe - CORRECT ANSWER - Clostridium
botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
ROP food - CORRECT ANSWER - Must have one or more
characteristics to assure not likely to support the growth of
Clostridium botulinum
